Ingredients

• Sabudana (tapioca pearls): 1 cup, soaked for 4–6 hours or overnight
• Boiled potatoes: 2 medium, mashed
• Roasted peanuts: 3 tbsp, coarsely ground
• Green chilies: 1–2, finely chopped
• Ginger: 1 tsp, grated
• Fresh coriander leaves: 2 tbsp, chopped
• Cumin seeds: ½ tsp
• Salt: to taste
• Oil: for greasing the appe pan

Preparation

1. Combine soaked sabudana, mashed potatoes, roasted peanuts, green chilies, ginger, and coriander leaves in a mixing bowl.
2. Add cumin seeds and salt, and mix well to form a dough-like consistency.
3. Grease the cavities of an appe (paniyaram) pan with oil and heat it on medium flame.
4. Roll small balls from the mixture and place them into the greased cavities.
5. Cover and cook on medium flame until golden brown on one side, then flip and cook the other side.
6. Repeat with the remaining mixture, greasing the pan as needed.
7. Serve hot with green chutney, sweet yogurt, or coconut chutney.
8. Serving Size: Makes about 15–18 appe, serving 3–4 people.

Notes

• Ensure sabudana is well-soaked and soft for a smooth texture.
• You can add grated carrots or finely chopped vegetables for additional nutrition.
• Adjust spice levels as per your taste.